This recipe for chocolate pots de creme (a.k.a. chocolate custard) is very easy and delicious. My only complaint is that it only produces four servings - after eating one these custards you'll be craving more.

I was quite surprised as to how light yet creamy the custards were. They weren't very sweet - which I liked, though Mike would have wanted them sweeter (if you have a real sweet tooth you may want to add a tablespoon or two of sugar). They have a definite "adult" taste.

The original recipe called for an optional splash of Cointreau or Frangelico. I didn't have either liquor but I had Grand Marnier so that's what I added. I couldn't tell if it made a difference.

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Chocolate Pots de Crème

Ingredients

3 oz bittersweet chocolate, chopped

3/4 cup heavy cream

3/4 cup whole milk

2 tbsp. sugar

4 egg yolks

A splash of grand marnier

Instructions

Preheat oven to 300F.

Melt the chocolate with 1/2 cup cream in a small pot over simmering water (a bain marie). Warm the milk, sugar and remaining cream in a small saucepan. Stir until the sugar is disolved.

Whisk the yolks in a medium bowl. Slowly stir in the milk mixture. Pour the whole mixture through a strainer into the melted chocolate. Add the grand marnier and mix well.

Pour the mixture into four individual baking pots. Place them in a deep baking pan and pour hot water around them - the water should reach 1/2" beneath the lips of the pots. Place in the oven and bake for 45 minutes. Remove from the oven and the water and cool completely before serving.

Adapted from the recipe for Chocolate Pots de Crème, page 499 of The Zuni Cafe Cookbookt.